LESSON D.3

Expected Learning Outcomes:

At the end of the lesson, the learners should be able to:

a. Discuss varieties of egg dishes; and

b. Demonstrate cooking egg dishes according to standard recipe.

Turn Me Into Something!

Direction: By pair, you will be going to turn this whole egg into a dish just like the given example below. Collect some pictures of different egg dishes and indicate each. Explain your output to the class within 5 minutes. You will be rated according to the given rubrics.

Discussion (Analysis)

1. How important egg as a primary ingredient?

2. Did you already cook any egg dishes?

3. What other dishes that egg as a primary ingredient?

4. Is there other ways to use up eggs?

5. What techniques you are going to prepare egg dish?

6. Do you find it easy to cook scrambled egg?

7. Are boiled egg and poached egg differs from each other? Justify.

8. What happens to food prepared with eggs as an ingredient?

Firming Up (Application)

Incredible Egg!

Direction: Eggs are a serious power ingredient in the kitchen. Write at least 10 examples of dishes (it's either in cooking or baking) that you are familiar with, that egg as a primary ingredient.

Exercises

Enhancement

Concept Review

Varieties of Egg Dishes

1.Cooking Eggs in the Shell. Although the term boiled may appear in the name, eggs prepared in the shell should actually be cooked at a bare simmer for best results. Eggs are cooked in the shell to make hard- and soft-cooked and coddled eggs. They may be served directly in the shell or they may be shelled and used to make another preparation, such as deviled eggs, or as a garnish for salads or vegetable dishes.

• Hard Boiled - A hard boiled egg is cooked in its shell in boiling water. The “hard” refers to the consistency of the egg white (or albumen) and the yolk. Making them is simple. Fill a pot with enough water to cover your eggs by about two inches. Bring it to a boil and carefully drop in the eggs and leave them for 10-12 minutes. For easier peeling, place the eggs immediately in an ice water bath after boiling, then gently tap and roll them on a counter.

• Soft Boiled - Soft boiled eggs follow the same process as hard boiled eggs, but you cut the cooking time roughly in half. This gets the egg white cooked while leaving the yolk runny. The six minute is just like it sounds: bring your water to a boil, gently lower in the eggs, set a timer for six minutes, then remove the eggs and drop them in an ice bath.

• Coddled Eggs - Put cold eggs into already simmering water and simmer for 30 seconds.

2. Poached Eggs. Poached eggs are prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape. The fresher the egg, the more centered the yolk, the less likely the white is spread and become ragged.

3. Fried Eggs. Fried eggs call for perfectly fresh eggs, the correct heat level, an appropriate amount of cooking fat, and a deft hand. Fried eggs may be served sunny side up (not turned) or over (turned once). Fried eggs may be basted with fat as they fry. Using very fresh eggs is the only way to ensure a rich flavor and good appearance of the finished dish.

• Sunny side up: The egg is fried with the yolk up and is not flipped.

• Over easy: The egg is flipped and the yolk is still runny.

• Over medium: The egg is flipped and the yolk is only slightly runny.

• Over well: The egg is flipped and the yolk is cooked hard.

4. Scrambled Eggs. Scrambled eggs can be made in two ways: the eggs can be stirred constantly over low heat for a soft delicate curd and a creamy texture, or stirred less frequently as they cook for a larger curd and a firm texture. Whether prepared to order or to serve on a buffet line, scrambled eggs must be served hot, fresh and moist.

5. Omelets. The rolled, or French-style, omelets start out like scrambled eggs, but when the eggs start to set, they are rolled over. A folded or American style, omelet is prepared in much the same manner, though it is often cooked on a griddle rather than in a pan, and instead of being rolled, the American omelet is folded in half. There are two other styles of omelets, both based upon a beaten mixture of eggs, cooked either over direct heat or in an oven.

Downloadable Lesson Plan